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–+ servings

Sweet Potato Lentil and Bean Chili

A one-pot meatless chili with rich and bold flavours comes together with a few pantry staples and packed with nutritious immune boosting vegetables. This delicious, hearty protein and fiber rich vegan chili is perfect for a crowd on those cold winter day!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 215.2
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1½ tbsp avocado oil or extra virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 coloured pepper, diced
  • 2 carrots, diced
  • 1 celery rib, sliced
  • 1 large sweet potato, peeled and diced
  • 1½ tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 - 15 oz canned diced tomatoes
  • 1½ canned black beans, drained and rinsed
  • 1 cup dried green or brown lentils, rinsed
  • 3½ cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • Garnishes: sliced green onions, shredded soy cheese, diced avocado, or tofu sour cream

Equipment

  • Dutch oven pot or large sauce pot

Method
 

  1. In a Dutch oven or large pot, add avocado oil and sauté onions for about 3 minutes over medium heat. Then add garlic and ginger, cook for about 1 minute. Add and stir in red pepper, carrots, celery and sweet potato and sauté for another 2-3 minutes.
  2. Stir in chili powder, cumin and paprika and coat the vegetables.
  3. Add in diced tomatoes, black beans and lentils into the pot. Season with salt and pepper. Simmer over low-medium heat for 45 minutes stirring occasionally until the juices thicken.
  4. Top individual servings with desired garnishes. Serve with homemade biscuits, baguette or crusty bread.

Nutrition

Calories: 215.2kcalCarbohydrates: 35.58gProtein: 9.94gFat: 4.34gSaturated Fat: 0.55gPolyunsaturated Fat: 0.87gMonounsaturated Fat: 2.63gSodium: 1014.5mgPotassium: 640.89mgFiber: 13.14gSugar: 6.26gVitamin A: 10305.64IUVitamin C: 31.56mgCalcium: 56.43mgIron: 3.36mg

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